EXAM 2: Egg Fundamentals And Nutrition Composition

Question 1

Eggs are labeled based on…

Answer 1

How the chicken is raised
There is no standard guidelines/regulations

Question 2

What does the egg classification conventional mean

Answer 2

Chickens are raised within a housing unit with no access to the outdoors

Question 3

What does the egg classification free-range mean

Answer 3

Chicken has access to the outdoors; likely uncaged in the housing unit

Question 4

What does the egg classification Pasture-Raised mean

Answer 4

Raised outdoors, has access to shelter in poor weather

Question 5

What does the egg classification cage-free mean

Answer 5

Chicken can move freely within the housing unit

Question 6

What egg classifications are there no standard guidelines or regulation on

Answer 6

Conventional, free-range, pasture-raised, and cage-free

Question 7

USDA has standard guidelines on what classification

Answer 7

Organic

Question 8

What does the egg classification organic mean

Answer 8

Chicken given feed without pesticides, herbicides, fungicides or commercial fertilizers; have free access in the inside of the chicken house and access to the outdoors

Question 9

Look in textbook for are there nutritional differences in eggs of chickens raised in different environments section of notes

Question 10

Eggs are an excellent source (>19% of the DV per large egg) of…

Answer 10

Biotin (35% DV)
Vitamin B12 (20% DV)
Iodine (25% DV)
Selenium (25% DV)

Question 11

Eggs are a good source (10-19% of DV per large egg) of…

Answer 11

Riboflavin (15%)
Pantothenic Acid (15%)

Question 12

What are the contents of Egg whites (albumen)

Answer 12

Water: 87-90%
Protein: 10-13%
Fat: 0%
B-Vitamins

Question 13

What B-Vitamins are found in Egg whites

Answer 13

Riboflavin
B12
Biotin
- bound to protein avidin, cooking breaks this bond

Question 14

What are the contents of the Egg Yolk

Answer 14

Water: 49%
Protein: 20%
Fat: 33%
- TG: 70%
- Cholesterol: 4-6%
- Lecithin: 25%
Vitamin A&D
Lutein, Zeaxanthin and other carotenoids
B-vitamins: Biotin (more in yolk than in white)

Question 15

What occurs during egg deterioration

Answer 15

Loss of CO2 with age
- pH increases
- pH is 7.6 when fresh and 9-9.7 when old
Air cell sac size increases
White becomes thinner
Loss of moisture
- increased sulfur flavor
- hard boiled egg becomes easier to peel

Question 16

Why do eggs turn green?

Answer 16

Hydrogen sulfide in white reacts with iron in yolk to produce ferrous sulfide

Question 17

What are factors that lead to green eggs

Answer 17

Overcooking
Held hot for too long
Increasing pH